Sunday, July 20, 2008

A friend of mine told me that watermelon sorbet was a wonderful invention. I, on the other hand, had never even considered watermelon in anything but fruit salad, or sliced and served plain. So with his rave review, and summertime meaning an abundance of watermelon in the supermarket, I decided to try it out.

It was SO easy to make. I made a simple syrup by boiling equal parts sugar and water, then pureed cubes of watermelon, and combined all that with a little fresh lemon juice. Off it went into the ice cream maker, and half an hour later, voila, watermelon sorbet.

Puree the watermelon cubes in a food processor. Measure 4 cups of the puree and place in a bowl. Add the Simple Sugar Syrup and lemon juice and stir well. Freeze in an ice cream maker according to the manufacturer's instructions.

Place the sugar and water in a pot and bring to a boil. Reduce heat and simmer gently until the sugar dissolves, about 5 minutes. Cool syrup to room temperature. Use immediately or refrigerate indefinitely in a covered container until needed.

About Marni

I’ve always loved baking. I come from a family of amazing bakers going back many generations. And I have two large bookcases in my living room, both of them filled only with my 1000 cookbooks. I even considered it as a career and almost attended pastry school in San Francisco after college. But I went the route of digital marketing and got a Masters in Communication Management from the Annenberg School for Communication at USC. So baking is just a hobby. But I take hobbies seriously! And getting to moonlight as a baker is a great thing. I’m very happy.